Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Place chicken breasts in the slow cooker.
- Mix lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a bowl and pour over chicken.
- Cook on low for 4-5 hours until chicken is tender and easily shredded.
- Shred chicken using two forks, stir to combine with juices.
- Serve hot with chopped cilantro and lime wedges.
Notes
- You can substitute chicken thighs for breasts for even juicier meat.
- Serve over rice, in tacos, or on salads for versatile meals.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg